Lunch: Garlicky Cheddar Cheese Bisque Recipe

Ingredients

1 tablespoon butter
1 tablespoon canola oil
1 medium leek (white portion only), sliced
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped peeled parsnip
1 teaspoon salt
1/2 teaspoon pepper
6 garlic cloves, minced
2 cans (14-1/2 ounces each) chicken broth
2/3 cup dry white wine
2 tablespoons cornstarch
1/4 cup cold water
1 can (12 ounces) evaporated milk
2 cups shredded sharp white cheddar cheese
Crushed baked pita chips
Minced fresh parsley

Instructions

In a large saucepan, heat butter and oil over medium heat. Add vegetables, salt and pepper; cook and stir 7-8 minutes or until vegetables are crisp-tender. Add garlic; cook 1-2 minutes longer.
Stir in broth and wine; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly. Meanwhile, in a small bowl, mix cornstarch and water until smooth.
Process soup in batches in a food processor until smooth. Return all to pan. Stir in evaporated milk and cornstarch mixture; bring to a boil. Reduce heat; simmer, uncovered, until thickened and bubbly, stirring frequently. Add cheese; cook and stir until cheese is blended. Top servings with crushed pita chips and parsley.

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